Spring Pasta Salad Recipes
SPRINGTIME PASTA SALAD
This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to 'rejuvenate' before serving the next day.
Provided by Becky Ley
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
- Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
- Cover bowl with plastic wrap; refrigerate for 2 hours before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 14.7 g, Cholesterol 7 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 391.8 mg, Sugar 1.8 g
SPRING PASTA SALAD
"The little green peas and salty ricotta salata make a killer combo," says Jeff.
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
- Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
- Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.
SPRING MIX-IN' PASTA SALAD
This is a salad I came up with for my family. After they tested it, I bought it to several pot-lucks where it also appears to be really liked (that is, all gone!). It can be adjusted to whatever type greens you may prefer, such as fresh spinach instead of spring mix or green olives or shrimp instead of chicken pieces.
Provided by mic-jac
Categories < 30 Mins
Time 18m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
- Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
- Can be eaten right off or chilled for later.
SPRING GREEK PASTA SALAD
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SPRING PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
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